one bite stand

Learning to make jam. On the left, blackberry jam, and on the right, pear-ginger jam. I only made one jar of the blackberry, so I didn’t bother to do the full canning process, but I made two jars of the pear, which I successfully vacuum-sealed in a giant pot of boiling water. 

Good thing there are still other ways to enjoy a little runny yolk in the morning. Polenta (with a little parmesan), pea shoots, heirloom tomatoes, and an egg over easy. Maybe someday I’ll actually master the whole poached egg thing. 

Well overdue, but my first pie, made in August. Filling was my own creation (blueberries + peaches), and the crust was all butter, from this recipe.